Macaroni And Cheese!

Is there anyone who doesn't like macaroni and cheese?
Now, don't get me wrong, I love Kraft and Velveeta macaroni and cheese. But, I don't think anything can beat homemade macaroni and cheese. I used to think it was hard to make it. It's actually quite easy. The key is knowing how to make a roux. What's a roux, you ask? It is one of the basic recipes that you need under your belt. It is so versatile and can be used in many different recipes, like mac and cheese, alfredo sauces, gravies.

A roux is a melted fat, like butter, heated and melted then mixed with an equal amount of flour. After the flour is incorporated, you slowly add milk to the mixture and mix to turn into a sauce that you can make the different sauces and gravies from.

This is a basic recipe for macaroni and cheese for 4. You can double or even triple this recipe for bigger events. Also, experiment with the cheeses! We love it with a sharp cheddar and colby jack. Get as fancy or as simple as you like.

1/4 cup butter
1/4 flour
2 1/2 cups milk
4 cups macaroni
1 lb of cheese of your choice, grated
1/2 tsp of salt
Pepper to taste

Spray 13x9 pan with cooking spray. Preheat oven to 350.
Boil macaroni per manufacturer's instructions, just to al dente. You don't want it mushy. Drain and pour into prepared pan. In seperate saucepan, melt butter. When butter is all melted, add flour and whisk until flour is incorporated. You can add your salt and pepper here as well. Let cook for a minute to get rid of the raw flour flavor. Now, while you whisk, slowly add the milk, a little at a time. Let the mixture thicken a little after each addition. After all your milk is mixed in, let cook about 5 minutes. You will have a thick sauce. Now, you add the cheese. All that wonderful cheesy goodness. Mix until all cheese is melted. Pour sauce over prepared macaroni. Mix lightly. Some people like to top with bread crumbs at this point, but I do not. I do not care for that on top of the cheesy wonderfulness. Place pan in oven and cook at 350 for about 30 minutes or until the top is a little brown around the edges and the whole thing is bubbly. Enjoy!


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